Homemade Tofu

The protein sources available to vegans (and vegetarians) are often limited. Tofu is certainly a good source of protein, and it is really versatile when it comes to preparation in the kitchen, whether as a main dish or as an addition to other dishes.

If you have visited some tofu processing facilities, you may have found that tofu is often prepared in small factories or even backyard outfits, in less than hygienic conditions. Plus the fact that most soybeans available in the market are GMO, it really means that preparing tofu at home is not an option, but a necessity to reap the full benefits of tofu.

The soy milk has to be boiled and nigari (magnesium chloride, basically concentrated sea salt) is added to coagulate the soy milk. Next, the mixture is poured through a cotton or muslin cloth in a tofu press to remove the watery part and shape the tofu. I use a cypress wood tofu mould for this purpose. It is available in certain health food stores and is a worthwhile investment to get good tofu.

After half an hour of setting in the tofu press, the tofu is ready to be be used in cooking. The tofu may also be refrigerated if you are not planning to cook it immediately. Just place it in a container filled with water and keep it in the refrigerator for up to 3 days. There you have it: home-made tofu for your plant-based protein. And you never need to buy a commercially prepared tofu again!